This is a dairy-free, egg-free aioli made from blended soaked cashews and roasted garlic. It takes about 45 minutes start to finish and produces a creamy, garlicky sauce that works on burgers, as a dip, or spread on a bun. If you want a rich burger sauce without mayo or eggs, this is a straightforward way to get there.
Before you start
Two things determine whether this aioli turns out silky or gritty. First, soak the cashews for the full 3 hours — under-soaked cashews leave a grainy texture no blender can fix. Second, use a high-powered blender, not a food processor. A standard blender will struggle to break down the cashews completely, and you’ll end up with a sauce that’s more chunky than smooth. Let the roasted garlic cool for a few minutes before adding it to the blender so it doesn’t steam up the lid.
If something goes sideways
- Sauce is too thick: Add filtered water one tablespoon at a time while the blender is running. Stop when it reaches the consistency you want.
- Sauce tastes flat: Add a small extra squeeze of lemon juice and a pinch more salt, then blend again for 10 seconds. Taste before adding more garlic — roasted garlic is milder than raw but it builds fast.
- Garlic cloves aren’t soft after 35 minutes: Every oven runs differently. Give them another 5–10 minutes and check again — they should press easily with a finger through the skin.
- Sauce separated after refrigerating: Give it a good stir or a quick 10-second blitz. Cashew-based sauces can thicken and separate slightly when cold; a splash of water and a stir brings it back.
- Bitter aftertaste: This usually means the cashews weren’t rinsed well enough after soaking. Always discard the soaking water and rinse the cashews under fresh water before blending.
Smart swaps
- Himalayan pink salt: Regular fine sea salt or kosher salt works identically here. Skip the expensive stuff — use whatever you have.
- Filtered water: Tap water is fine in most areas. If your tap water has a strong taste, filtered is worth it since water makes up a significant portion of the sauce.
- Lemon juice: Freshly squeezed gives a cleaner flavour, but bottled lemon juice works in a pinch. Start with slightly less bottled juice since it tends to be sharper.
- Cashews: Raw cashews are essential — roasted or salted cashews will throw off both the flavour and the salt balance. Raw cashews are the one ingredient not worth swapping out.
Keeping and reheating
Store the aioli in a sealed jar or airtight container in the fridge for up to 5 days. It will thicken as it chills, so stir in a teaspoon of water before serving if needed. This sauce does not freeze well — the texture turns grainy after thawing and doesn’t blend back smoothly. There’s no reheating required since it’s served cold or at room temperature; just pull it from the fridge about 10 minutes before you need it.
Flavourful Roasted Garlic Aioli Recipe
Ingredients
- 1 cup cashews soaked beforehand
- 2 cloves garlic
- 1 tablespoon lemon juice freshly squeezed
- ⅔ cup water filtered
- 1 pinch Himalayan pink salt
- 1 pinch ground black pepper
Instructions
- Soak cashews in filtered water for about 3 hours. Discard water and rinse.
- Roast whole garlic cloves at 400 degrees Fahrenheit for 35 minutes or until soft.
- Add all the ingredients into a high-powered blender when the garlic is ready, and your kitchen smells delicious.
- Blend until smooth, and enjoy!
Nutrition
Common questions
Can I skip soaking the cashews if I’m short on time?
No — soaking is what makes the sauce smooth, not just a suggestion. Even a 1-hour soak in hot (not boiling) water is better than skipping it entirely, though 3 hours in cold water gives the best result.
Do I need to peel the garlic before roasting?
No, roast the cloves whole and unpeeled. The skin protects them in the oven and the roasted flesh squeezes out easily once they’re soft.
How much does this make and is it enough for a burger night?
The recipe makes roughly 6 servings, which is about 1–2 tablespoons per person as a burger sauce. If you’re using it as a dip alongside fries as well, consider doubling the batch.
Is this actually vegan?
Yes, all six ingredients are plant-based. Unlike traditional aioli, there are no eggs or dairy in this recipe.
Can I use a food processor instead of a blender?
A food processor will produce a coarser result. If it’s all you have, process for longer than you think necessary and add water gradually, but expect a slightly rougher texture than a high-powered blender delivers.
Can I add raw garlic instead of roasting it?
You can, but raw garlic is significantly sharper and more pungent — start with half a clove and taste as you go. Roasting mellows the garlic and gives the sauce a sweeter, deeper flavour that works much better as a burger condiment.
More burger recipes to try
- Veggie Sauce Burger Perfection
- Beyond Western Bacon Cheeseburger
- Angus Bacon Guacamole Burger
- Ultimate Guacamole Bacon Burger